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light blue plate with spinach, orange slices, and roasted pears on it
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Spinach Salad with Roasted Pears and Oranges

This spinach salad with roasted pears and oranges is bursting with fall flavors and is made in under 30 minutes, including roasting the pears. The sweet pears and oranges are elevated with a tangy red wine vinegar based salad dressing to make this an easy and flavor packed side salad.
Course Appetizer, Salad, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 1 person
Author Rebecca

Equipment

  • Small oven-safe saucepan
  • knife
  • small mixing bowl
  • fork
  • Measuring Cups
  • Measuring Spoons

Ingredients

  • 1 Bartlett pear slightly firm
  • 1 teaspoon butter
  • 1/8 teaspoon salt
  • 2 cups baby spinach
  • 1/2 navel orange
  • 1 teaspoon hemp hearts or chopped nuts or sunflower seeds
  • 1 tablespoon olive oil
  • 1.5 tablespoons red wine vinegar
  • salt and pepper to taste
  • shaved parmesan cheese (optional)

Instructions

  • Roast the pears: Preheat oven to 400 degrees. Place 1 tsp of butter and sprinkle 1/8 tsp salt into saucepan. Place in oven until butter melts. Slice pear into quarters. Cut seeds out of pear slices.
  • Remove pan from oven and place each slice of pear into butter-sliced side down. Then place other sliced side down in butter. Return to oven and bake for 15-20 minutes, or until sliced sides become caramelized.
  • While pears are roasting, prepare salad and dressing: Start by slicing 1/2 orange. Slice in half, then slice 1/2 into sections. Peel peel off of each section, and remove as much pith as desired. Place 2 c baby spinach leaves on serving plate, top with sliced oranges and 1 tsp hemp hearts.
  • Make vinaigrette by pouring 1 T olive oil and 1.5 T red wine vinegar into a small mixing bowl. Then season with salt and pepper to taste (start with about 1/8 tsp of each). Taste and adjust to your preference.
  • Remove pears from oven, they're done when caramelized on the bottom. Transfer to salad, dress with vinaigrette and enjoy immediately. Top with shaved parmesan if desired.

Notes

  • Use a slightly ripe Bartlett pear for best results! If your pear is too ripe, it may get too soft/fall apart in the oven.
  • I add the hemp hearts for a nice crunch. You can swap them with sliced/chopped nuts, sunflower seeds, or flax seeds. Just something to add some texture to the salad.
  • Make this a simple full meal by cooking a chicken breast with the pears. You can also add a pork chop, tofu, or salmon to the salad. Croutons or crusty bread is definitely a great addition too!
  • I've made this salad with and without the parmesan cheese. It's a great addition, but great without it too!